Left under baked, these Gooey Banana Coconut Brownies are the ultimate comfort food. Serve with a scoop of ice cream for extra comfort. I won’t judge!
Don’t mind me, I’m dropping off some brownies. Let’s call these self-care brownies.
We’re collectively going through some shit, in varying degrees.
Seeping and toxic.
The type of stink that permeates floorboards and no matter how much cleanser you spray that fucker, it never goes away.
When I began posting recipes with frequency back in 2014, my goal was always to provide you two minutes of humorous commentary and a recipe that would inspire you to get your ass in the kitchen. Many of y’all come for the commentary, for my self-deprecating humor, my struggles with exercise, and how I’d fare in the event of an apocalypse (I wouldn’t make it, y’all!). And that’s cool. I’m here doing the universe’s work. My ability to find the humor in every situation is a genetic trait.
Lately, though… Lately I am having a hard time viewing the events unfolding daily with humor.
Sometimes it’s a struggle to bake.
It’s a struggle to unfurl from the fetal position.
I’ll try harder.
Now flow with me and let’s talk about these Gooey Banana Coconut Brownies.
My counter is always full of ripening bananas. I think I buy them with this intent; ripening and then pushing my creative boundaries.
These brownies aren’t really all that creative. They are, however, delicious. It’s a simple brownie mix studded with sweetened coconut flakes and mashed bananas.
I leave the brownie mixture purposely under baked. When it cools it solidifies some, yet remains somewhat gooey. If you choose, bake them an additional five minutes. They will retain their gooey texture.
The photos show them still warm, the center fluid when hot. I’m the type who refuses to wait for brownies to cool. In fact, I cut these and immediately following this photo shoot, I scooped dulce de leche ice cream over them and went in.
It’s why I’m topping the scales at a cool 190.
Get your self-care on.
Gooey Banana Coconut Brownies
- Banana Coconut Filling
- Sweetened flaked coconut - 1 ½ cup
- Ripe banana, mashed - 1 large
- Salt - 1/8 teaspoon
- Banana Liqueur - 2 tablespoons
- Vanilla bean paste - 1 tablespoon
- All-purpose flour - 2 tablespoons
- For the brownies
- All-purpose flour spooned and leveled - 1 ¼ cup
- Salt - ¾ teaspoon
- Unsweetened cocoa powder - 2 tablespoons
- Semi-sweet chocolate chips - 11 ounces (about 2 cups)
- Unsalted butter cut into pieces - 1 cup (2 sticks)
- Granulated sugar - 1 cup
- Light brown sugar, packed - 1 cup
- Eggs room temperature - 5 large
- Vanilla bean paste - 1 tablespoon
- Banana Liqueur - ¼ cup
- Semi-sweet chocolate chips - 1 cup
Make the banana coconut filling:
In a medium bowl, combine coconut, mashed banana, salt, banana liqueur and vanilla bean paste. Mix until combined. Fold in the all-purpose flour. Set aside until ready to use.
Bake the brownies:
Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 square pan with cooking spray and line the pan with parchment paper leaving a slight overhang.
To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside.
In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the granulated and brown sugar and whisk to completely combine. Set aside and allow the mixture to come to room temperature.
Add 3 eggs to the chocolate/sugar mixture and whisk until the eggs are combined. Add the remaining eggs (2) and whisk until combined. Stir in the vanilla and banana liqueur until combined the mixture takes on a pudding texture. Be sure not to over-whisk at this stage.
Sprinkle the flour mixture over the chocolate mixture and with a rubber spatula, fold until somewhat combined, but can still see large bits of flour. Add about ¾ cup of chocolate chips and fold until mostly combined.
Pour about 3/4 of the brownie batter into the pan and add the coconut/banana filling by the spoonful. It doesn’t have to be uniform, just dollop it without a care in the world. Pour the remaining batter over the banana/coconut filling and smooth with an offset spatula. It's totally cool if you see coconut. Sprinkle the remaining ¼ cup of chocolate chips over the brownie batter.
Place in the oven and bake for 40-45 minutes, rotating the pan midway through baking. What you’re looking for is the edges to be set, yet the middle to jiggle a bit when the pan is moved.
Don’t worry, this will set.
Remove from the oven and allow the brownies to cool for at least 4-5 hours before cutting. Lift from the pan, cut into squares (large or small) and serve. Note – The brownies will be very gooey. And you’re going to dig that. Serve alone or top that situation with some ice cream.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Makes 9 large gooey brownies, 18 smaller brownies